The effect of chickpea and guar gum addition to wheat flour on reduction of blood glucose and cholesterol in rats. | [Pakistan Journal of Food Sciences • 2003]

Author(s):

1. M. N. Qayyum: Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

2. M. S. Butt: Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

3. Faqir Muhammad Anjum: Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

4. Kamran Sharif: Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

5. M. S. Alam: Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

Abstract:

The use of dietary fibers helps in reducing the blood cholesterol and glucose levels. In this experiment composite chickpea and guar gum flours were selected to study their effect on blood glucose and cholesterol levels. The experiment was run with four treatments, replacing wheat flour with chickpea at 5, 7.5 and 10% in three treatments, while replacing wheat flour with 5% chickpea and 1% guar gum in the fourth treatment. The effect of composite dietary flour on the sensory parameters was also studied and it was found that 5% chickpea and 1% guar gum gave best chapattis in sensoric attributes. Results from this study conclude in encouraging use of composite flours, especially those containing at least 5-7% dietary fiber, which significantly reduces the blood glucose and serum cholesterol.

Page(s): 51-54

DOI: DOI not available

Published: Journal: Pakistan Journal of Food Sciences, Volume: 13, Issue: 3--4, Year: 2003

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